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–+ servings
Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake That Bursts with Fresh Flavor

This Lemon Blueberry Bundt Cake bursts with fresh lemon and blueberry flavor, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Spoon and level for accuracy.
  • 1 teaspoon Baking Powder Helps the cake rise.
  • 1 teaspoon Baking Soda Works with baking powder for texture.
  • 1 teaspoon Salt Enhances sweetness.
  • 1 cup Unsalted Butter Adds richness.
  • 1 cup Granulated Sugar Consider brown sugar for deeper flavor.
  • 3 large Eggs Can substitute with flax eggs for vegan version.
  • 1 tablespoon Lemon Zest Fresh yields the best results.
  • 2 tablespoons Lemon Juice Fresh preferred.
  • 1 teaspoon Vanilla Extract Opt for pure for quality.
  • 1 cup Sour Cream or Greek Yogurt Buttermilk can be used as a substitute.
  • 1 to 2 cups Fresh or Frozen Blueberries Toss in flour to prevent sinking.
For the Glaze
  • 1 cup Powdered Sugar Finely sifted for smooth texture.
  • 1 tablespoon Additional Lemon Juice and Zest Enhances glaze flavor.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for Lemon Blueberry Bundt Cake
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan.
  2. Grease and flour your bundt pan thoroughly to prevent sticking.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Stir in lemon zest, lemon juice, and vanilla extract.
  7. Gradually add the dry ingredients to the wet mixture, alternating with sour cream.
  8. Fold in the blueberries that have been tossed in flour.
  9. Pour the batter into the prepared bundt pan, spreading evenly.
  10. Bake for 60 to 65 minutes or until a toothpick comes out clean.
  11. Cool on a wire rack for 15-20 minutes before flipping the cake out.
  12. Whisk together the powdered sugar, lemon juice, and zest for the glaze.
  13. Drizzle the glaze over the cooled bundt cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 70mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing and texture. Avoid overmixing to maintain a tender crumb.

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